Frosted Butterfly Cake Recipe

4.5 4 4
Frosted Butterfly Cake Recipe
Frosted Butterfly Cake Recipe photo by Taste of Home
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Frosted Butterfly Cake Recipe

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4.5 4 4
Publisher Photo
Our Test Kitchen bakers predict the colorful cake they created will set taste buds aflutter and give your next gathering a springtime lift.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 individual cream-filled sponge cake
  • 1 can (16 ounces) chocolate frosting
  • Red shoestring licorice
  • Assorted candies of your choice

Directions

Prepare cake batter according to package directions, using two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cut one cake in half widthwise. (Save the second cake for another use.) Cut a notch from the center of each cut side to define outer edges of wings. Cut corners of wings so they are slightly rounded. Let cake stand for 2 hours.
On a serving platter, position cake halves on each side of sponge cake. Frost top and sides of butterfly with chocolate frosting. Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with candies. Yield: 8 servings.
Originally published as Butterfly Cake in Country Woman April/May 2008, p24

  • 1 package yellow cake mix (regular size)
  • 1 individual cream-filled sponge cake
  • 1 can (16 ounces) chocolate frosting
  • Red shoestring licorice
  • Assorted candies of your choice
  1. Prepare cake batter according to package directions, using two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. Cut one cake in half widthwise. (Save the second cake for another use.) Cut a notch from the center of each cut side to define outer edges of wings. Cut corners of wings so they are slightly rounded. Let cake stand for 2 hours.
  3. On a serving platter, position cake halves on each side of sponge cake. Frost top and sides of butterfly with chocolate frosting. Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with candies. Yield: 8 servings.
Originally published as Butterfly Cake in Country Woman April/May 2008, p24

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Reviews forFrosted Butterfly Cake

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gdmckern User ID: 6811604 223191
Reviewed Mar. 20, 2015

"Use to make this cake 30 years ago for my children. I used yellow frosting and coconut. Good color to start spring off with."

MY REVIEW
testuser120 User ID: 7401715 174996
Reviewed Sep. 12, 2013

"Good recipe."

MY REVIEW
vikumar User ID: 6883775 83912
Reviewed Sep. 10, 2013

"Good recipe .. really"

MY REVIEW
bkbuckley User ID: 3943198 81341
Reviewed Dec. 5, 2009

"I made this last week for my great niece's 7th birthday. I added sprinkles to detail and outline the wings. She loved it."

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